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Ingredients
- 4 lb Whole squid, skinned and cleaned
- Â Â Extra virgin olive oil to brush on squid
- Â Â Salt and pepper sweet and sour cucumber
- 10 med Cucumbers, seeded, cut into a fine julienne
- 2 x Red peppers, seeded, cut into thin ribbons 2-inches long
- 4 x Vidalia onions, sliced paper thin
- 1/2 c. Salt
- 6 x Ears corn kernels, lightly grilled
- 2 c. Sugar
- 3 c. Cider vinegar
- 2 Tbsp. Mustard seeds
- 1/4 tsp Grnd cloves
- 1 tsp Ancho chile pwdr
Directions
- Brush squid lightly and season with salt and pepper. Grill for 2030 seconds on each side. Slice squid in 1/2-inch slices. Toss with salad and marinade.
- Serve.
- SWEET AND SOUR CUCUMBER SALAD
- Combine first 4 ingredients and let stand for 3 hrs. Drain and press out juice. Add in corn kernels and toss with marinade. Serve with grilled squid.
- MARINADE
- Combine all ingredients and toss with squid salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5672g | |
| Calories 4275 | |
| Calories from Fat 337 | 8% |
| Total Fat 38.14g | 48% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 4227mg | 1409% |
| Sodium 57521mg | 2397% |
| Potassium 9377mg | 268% |
| Total Carbs 648.57g | 173% |
| Dietary Fiber 33.9g | 113% |
| Sugars 473.04g | 315% |
| Protein 316.39g | 506% |
